Caldillo (new Mexican Green Chili Stew)

Caldillo (new Mexican Green Chili Stew)

1 1/2 lb. beef sirloin or pork butt; cut into 1-inch cubes

3 T. vegetable oil

1 1/2 C. diced onion

2 T. minced garlic

6 C. chicken or beef broth

1 lb. red or white potatoes, cut into 1 inch cubes

2-3 tsp. salt

3 C. roasted, peeled, chopped green chile (or use 3 to 4 large cans of chopped green chile NOT red chile)

2 T. chopped cilantro

3 T. diced red bell pepper

 

Lightly brown meat. Sauté onions and garlic until onion is translucent. Transfer meat and onion mixture to slow cooker. Add broth, potatoes and salt. Cook on high heat for 2 hours.  Reduce heat to low and cook for 4 hours. Add green chile and red bell pepper. Cook for an additional hour. Add cilantro and stir. Serve with tortilla chips or warmed flour tortillas.

 

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Blueberry Pound Cake

Blueberry Pound Cake

1 C. butter, softened

3 C. sugar

1-1/2 tsp. vanilla extract

1/2 tsp. lemon extract

6 eggs

3 C. all-purpose flour

1/4 tsp. baking soda

1 C. (8 oz.) sour cream

3 C. fresh or frozen blueberries

Confectioners’ sugar

 

Sauce:

1 C. sugar

1/4 C. cornstarch

1/2 C. cranberry juice concentrate

6 C. fresh or frozen blueberries

 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.  Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

 

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Basic Vinaigrette & Variations

Basic Vinaigrette & Variations

½ C. EVOO

¼ C. Apple Cider Vinegar

¼ C. Dijon Mustard

1-2 cloves Garlic, chopped fine

Salt and Pepper to taste

 

Add all ingredients to a jar with tight fitting lid.  Cover and shake well; serve.  Dressing can be left out for up to 5 days.  If refrigerated, remove from fridge to warm up before serving.

 

Italian: add 1 tsp. dried Oregano and ½ tsp. dried Thyme

Dill:  Substitute Dill Mustard for Dijon mustard.  Add 2 T. fresh minced Dill

Balsamic: Replace Cider Vinegar with Balsamic Vinegar; reduce mustard to 1 T.

Honey Mustard: Replace Dijon with Honey Mustard

Blue Cheese: Add ¼ C. crumbled blue cheese; reduce mustard to 1 T.  Whir dressing in blender to incorporate cheese before serving.

Creamy: Use rice vinegar instead of cider vinegar.  Replace mustard with Mayonnaise

 

From the brown bag lunch cookbook

Aussie Meat Pies, Made Quick

Aussie Meat Pies, Made Quick

1 sheet of frozen puff pastry, thawed

1 and 1/3 lb. ground chuck

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

1 T. all-purpose flour

2 T. Worcestershire sauce

1 T. tomato paste

1 T. light brown sugar

1 C. beef broth

1 T. grill seasoning

Salt and pepper

 

Preheat the oven to 400 degrees F, or whatever your package of puff pastry calls for. Lay out the sheet of puff pastry on a lightly floured cutting board. Cut it into 6 roughly equal sized rectangles and arrange on a cookie sheet. Season the pastry pieces with a little salt and pepper, and bake according to package directions or until golden brown all over, about 12 minutes. Cool on a cookie rack for 5 minutes. Warm up a deep-sided pan over medium-high heat. When it’s hot, add the beef and break it up well as it browns. When the beef is no longer pink, drain it in a colander suspended over a bowl to catch the grease. You can dispose of the grease in your trash can when it has cooled down a little. Place the drained beef back in the pan and add the onion and garlic.  sauté over medium-high heat until the onion softens, about 5 minutes. Stir in the flour and let cook for a couple of minutes. In a small bowl, combine the Worcestershire sauce, tomato paste, and brown sugar, then whisk in the beef broth. Pour the broth mixture into the pan and stir to incorporate. Sprinkle the grill seasoning over the beef and turn down the heat to low. Let the contents of the pan simmer for 10 to 15 minutes. To serve, gently pull apart one of the puff pastry pieces in half, like a hamburger bun. Place the bottom piece of the pastry in a shallow bowl. Spoon over roughly 1/6th of the meat mixture and crown with the bronzed, puffy peaked top piece of the pastry.

 

 

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Savory Italian Seasoning Salt

Savory Italian Seasoning Salt

4 whole Dried Red Chiles
¼ C. dehydrated minced Garlic
½ C. dehydrated minced Onion
¼ C. dried Oregano Leaves
¼ C. dried Parsley Leaves
¼ C. Salt
2 tsp. dried Rosemary

In a blender moving at low speed, drop in red chile peppers, garlic, onion, oregano, basil, parsley, salt and rosemary one by one. Put the lid on the blender, turn the speed to high and blend to get a finely powdered mixture.

Cheddar Apple Melt

Cheddar Apple Melt

1 each whole-wheat English muffin , toasted

2 tsp. jam or chutney

4 each thin apple slices

2 slices reduced-fat Cheddar cheese

 

Top English muffin with jam (or chutney), apple and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.

 

 

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Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

2 T. (1/4 stick) unsalted butter

1 small yellow onion, thinly sliced

1 tsp. caraway seeds

6 sage leaves, thinly sliced

4 C. (1/2 small head) shredded Savoy cabbage

2 T. plus 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

12 ounces pizzoccheri (buckwheat noodles, see above; substitute fresh egg tagliatelle if unavailable)

1/2 lb. Fontina from Val d’Aosta, rind removed and cubed

1 C. freshly grated Parmigiano Reggiano

 

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until wilted, about 5 minutes. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Season with 1/2 tsp. of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out.  Meanwhile, bring 4 quarts of water to a boil. Add the pizzoccheri and the remaining 2 T. of salt, and cook until al dente. Drain, reserving 1/2 C. of the cooking water.  Transfer the pizzoccheri to a deep serving bowl. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, the Fontina, and the Parmigiano. Adjust the salt if necessary and serve hot.

 

 

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Breast of Chicken with Fresh Herb Rub

Breast of Chicken with Fresh Herb Rub

6 boneless, skinless chicken breasts (4-5 oz. each)

Mixture of chopped, fresh herbs including basil, oregano, thyme, rosemary and sage

Olive oil, for sautéing

Salt and pepper, to taste

1 large tomato chopped in medium-sized dices

 

Rinse and pat chicken breasts dry with cloth. Rub each generously with herb mixture. Heat 1/4 C. of olive oil in skillet over high heat. Sauté chicken breasts for 3-4 minutes; flip and sauté an additional 3-4 minutes. Once finished, season with salt and pepper and serve with fresh tomatoes.

 

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Benihana Cream Sauce

Benihana Cream Sauce

2 cups soy sauce

1/3 cup ground roasted sesame seeds

1 cup whipping cream

1 pinch garlic powder

1 teaspoon dry mustard dissolved in 1 teaspoon water

 

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and one cup whipping cream into saucepan, stirring over low heat. Sauce may be stored in refrigerator for up to 3 days. When re-heating, add 6 tablespoons whipping cream and stir completely before serving.

 

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Aunt Joshia Mae’s Blackberry Doobie Dumplings

Aunt Joshia Mae’s Blackberry Doobie Dumplings

2 C. self-rising flour

2 T. sugar

1/2 C. vegetable shortening

2/3 C. 2-percent milk

4 pints fresh blackberries or blueberries (frozen can be used), rinsed

3/4 C. sugar

1/2 C. water

4 T. (1/2 stick) butter, cut into pieces

2 T. cornstarch dissolved in 1/4 C. water

 

In a medium bowl, mix together the flour and sugar.  Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk until mixture forms a soft dough. Using 1 T. of dough for each dumpling, roll into 24 balls (you may get more) and place on a baking sheet. In a large, deep skillet, toss the berries with sugar, water and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook for 5 minutes. Stir in the cornstarch mixture and cook until the juices thicken, about 1 to 2 minutes. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are puffed and cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

 

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Asparagus Couscous

Asparagus Couscous

1 C. couscous

Zest of 1/2 lime

2 tsp. vegetable oil

1 tsp. coarse salt

8 oz. asparagus, sliced 1/4-inch thick on the bias

 

Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.    Bring 2 C. water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

 

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Baked Turkey Tenderloin with Jalapeno Apple Chutney

Baked Turkey Tenderloin with Jalapeno Apple Chutney

2 Fresh Turkey Tenderloins

1 1/2 C. applesauce

1 jalapeno, seeds removed and diced (or 2 tsp. of canned)

1/2 C. diced onion

1/4 C. apple juice

4 T. olive oil

1/2 tsp. salt

 

Preheat oven to 375 F. Season turkey tenderloins with oil, salt, and pepper and place in oven safe pan. Place onion and jalapeno in an oven safe pan and cook in oven for 15 minutes or until onion starts to brown.  Remove onion and jalapeno from oven and place in a blender or food processor with apple juice and applesauce. Blend on high until almost smooth. Remove and refrigerate.  Place seasoned turkey tenderloins in oven for 30 minutes or until meat reaches 160 F in temperature.  Once turkey tenderloins are cooked, remove from oven, slice and serve with apple chutney.

 

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Blackberry Lemonade

Blackberry Lemonade

blackberry-mint-lemonade214 C. water, divided

1 C. sugar

1 C. lemon juice

1 tsp. grated lemon peel

1 C. blackberries

1 to 2 drops blue food coloring, optional

 

In a large saucepan, bring 2 C. water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly. In a blender, combine 1 C. of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Serve over ice.

 

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Bucatini Amatriciana With Bacon

Bucatini Amatriciana With Bacon

1 tablespoon kosher salt

1 pound smoked bacon, sliced thin and diced small

4 cloves garlic, minced (1 heaping tablespoon)

1 large yellow onion, halved and sliced (about 1 1/2 cups)

1 teaspoon red pepper flakes

1 cup premium canned tomato sauce

1 cup premium crushed tomatoes

1 tablespoon chopped fresh oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound bucatini

4-ounce chunk percorino cheese for grating

 

Place eight quarts of water in a large pot, add the salt, and set over high heat. While the water heats, in a separate 12-inch sauté pan, cook the bacon over medium heat just until the fat is rendered and the bacon pieces are beginning to crisp. Don’t overcook them. While the bacon cooks, line a platter with paper towels. Remove the bacon from the pan and place on the prepared plate to drain. Pour out most of the bacon fat, reserving two tablespoons, which go back into the sauté pan. Add the onions to the pan. Sauté until brown, for five to six minutes. Add the garlic and red pepper flakes. Sauté just until the garlic is lightly browned and aromatic, two minutes or less. Pour in the tomato sauce and the crushed tomatoes. Reduce the heat to low, season with oregano, salt, and pepper and let simmer until the sauce thickens and the flavors meld, 15 to 20 minutes. While the sauce simmers, cook the pasta. Break the bucatini in half and place in the boiling water. Cook according to the package directions, about 10 to 12 minutes. Drain the pasta, reserving one cup of pasta water. Put the pasta back in the pot and pour the sauce over the pasta. Toss to combine, and add a little of the reserved pasta water if the pasta isn’t saucy enough. Divide the pasta among four to six warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

 

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Cheddar Beer Soup

Cheddar Beer Soup

5 tsp. butter

2 carrots, finely chopped

2 leeks, white and light green parts only, finely chopped

Salt and pepper

1/3 C. flour

3 C. milk

One 12-oz. bottle amber beer

1 1/2 tsp. Dijon mustard

10 oz. sharp cheddar cheese, grated (about 3 1/2 C.)

Croutons, for garnish

 

In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

 

 

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Chocolate Dessert with Raspberry Sauce

Chocolate Dessert with Raspberry Sauce

12 squares (1 oz each) semisweet chocolate

2/3 C. butter

5 eggs

2 T. sugar

2 T. all-purpose flour

Raspberry Sauce:

2 C. fresh/frozen whole, unsweetened raspberries

1 3/4 C. water

1/4 C. sugar

4 tsp. cornstarch

1 T. water

Whipped cream

Whole, fresh raspberries to garnish

 

Line bottom of a 9″ springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler.  Bring water to a boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle).  Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Put through a sieve; discard seeds. Add water if needed to make 2 C. juice. Combine cornstarch and 1 T. water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. To serve, spoon about 2 T. sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 C. sauce)

 

Cowboy Steak with Coffee and Chili Rub

Cowboy Steak with Coffee and Chili Rub

1 1/2 tsp. ancho chili powder, or other chili powder

1 1/2 tsp. fine ground espresso coffee

1/2 tsp. brown sugar

1/4 tsp. dry mustard

1/4 tsp. ground coriander

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick

 ek0204_steak1_lg

Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

 

Yield:  4 servings

Calories:  207

Fat: 10g

Fiber: 0g

 

 

 

Creamy Grits with Creole Shrimp

Creamy Grits with Creole Shrimp

2 T. extra-virgin olive oil, 2 turns of the pan

3 T. butter, divided

4 cloves garlic, finely chopped

1 medium onion, finely chopped

2 ribs celery with green leafy tops, finely chopped

1 small green bell pepper, seeded and finely chopped

4 to 5 sprigs fresh thyme, intact

1 bay leaf, fresh or dried

Salt and black pepper

1 T. Worcestershire sauce, eyeball it

1 to 2 T. plus 2 tsp. hot sauce (recommended: Frank’s Red Hot), divided

2 T. all-purpose flour

1/2 C. beer, 1/3 of a bottle

3 C. chicken stock, divided

1 (14-oz.) can diced tomatoes

1 C. chopped frozen okra, optional

1 1/2 lb. peeled, deveined medium to large shrimp, tails removed

1 C. whole milk

1 C. quick cooking (sometimes marked “instant”) polenta

 

Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 T. butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 T. hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 C. of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.   Bring remaining 2 T. butter, 2 C. stock, 1 C. milk and 2 tsp. hot sauce, to a boil in a sauce pot. Stir in 1 C. quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the “grits” with salt and divide among dinner plates.

 

 

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Dandelion Green Gumbo with Good Thyme Rice

Dandelion Green Gumbo with Good Thyme Rice

4 T. extra-virgin olive oil, divided

1 C. white rice, such as Carolina brand

6 C. chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 T. butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 tsp. sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 T. all-purpose flour

1 bottle pale beer

3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level

1 T. Worcestershire sauce, eyeball it

1 (15-oz.) can petite diced, crushed or stewed tomatoes

4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped

1/4 tsp. grated nutmeg

2 tsp. lemon zest

2 scallions, finely chopped

 tm1401_gumbo1_lg

Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

 

 

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Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chevre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crêpe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chevre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

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Ellinikos Lemoni Patatas

Ellinikos Lemoni Patatas

3 lbs Yukon gold potatoes, peeled

½ C. fresh lemon juice

1/3 C. olive oil

2 cloves garlic, minced

1 tsp. oregano

½ tsp. sea salt

¼ tsp. ground black pepper

1 (14 oz) can chicken broth

 

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

 

 

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Fireside White Bean and Sausage Soup

Fireside White Bean and Sausage Soup

3/4 pound turkey sausage links, cut into 1/8-inch rounds

2 C. of chopped yellow onion

1 16-oz. can of chicken broth

1/4 C. water

2 bay leaves

1 tsp. of dried thyme leaves

1/4 tsp. of black pepper

1/4 tsp. cayenne pepper

2 16-oz. cans butter beans, well rinsed and drained

 

Place a Dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.

 

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Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a saute pan over medium heat.  Add garlic and red pepper flakes and saute for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

 

Gordon Ramsay’s Sticky Lemon Chicken

Gordon Ramsay’s Sticky Lemon Chicken

sticky-lemon-chicken1 chicken, cut into 8 pieces

2 T. olive oil

2-3 T. soy sauce

1 head of garlic, sliced in half horizontally

1 T. sherry vinegar

1 lemon sliced thickly, plus juice from another half of lemon

“Little cup of water” or “about a ladle of water”. Lord help us, Ramsay, could you be more unhelpful? It looks to me like maybe 1/3 to 1/2 of a C. he splashes in, possibly less.  Start small and add more if needed.

Bunch of fresh thyme, minced with scissors

2 T. honey

Freshly ground pepper

1 T. chopped Italian parsley

 

Cut up your chicken, or do that fancy thing Ramsay does to the drumsticks you already have and salt and pepper everything.  Heat the oil in a large pan, add the chicken, and brown thoroughly on both sides.  When the chicken is a nice goldeny-brown, add the soy sauce and the vinegar. Top with the lemon slices and squeeze the juice from half of that other lemon over everything.  Add your little C. of water and, over medium-low heat, simmer, turning the pieces from time to time for about 6-7 minutes (or until most of the water has cooked away, whichever comes first). Season with the fresh thyme and drizzle with honey.  Add a good grind of pepper and cook for another five minutes or so.  Sprinkle with fresh parsley and serve with champ–that’s Irish for mashed potatoes with green onions.

 

 

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Grilled Vegetables with Basil Aioli

Grilled Vegetables with Basil Aioli

1 garlic clove

1/4 C. torn basil leaves

1 egg yolk

1/2 C. olive oil

2 tsp. lemon juice

 

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

2 red onions, cut into 1/2-inch-thick rounds

1/3 C. olive oil

1 loaf Turkish bread, split and cut into 4 equal pieces

 

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

 

 

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Hibiscus Tea

Hibiscus Tea

1 C. (1 1/2 oz.) dried hibiscus blossoms

1 cinnamon stick (about 1 in.)

Ice cubes

About 1/3 C. sugar

 

In a 4- to 5-quart pan on high heat, bring 3 quarts water to boiling. Add hibiscus blossoms and cinnamon stick. Cover and simmer over low heat for 15 minutes. Let cool about 1 hour. Pour tea through a strainer, lined with a double thickness of cheesecloth, into a pitcher. Discard residue in strainer. Pour tea, hot or cold, into ice-filled glasses. Add sugar to taste.

 

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Jagerschnitzel

Jagerschnitzel

1 lb. boneless pork or veal cutlets

2 eggs (beaten)

1/2 C. bread crumbs

Oil

2 oz bacon (diced)

4 oz onions (chopped)

8 oz mushrooms (sliced)

1 T. tomato paste

1/2 C. water

1/2 C. dry wine

Dash of thyme

Pepper

Salt

1/2 tsp. paprika

1 T. parsley

2 T. sour cream

 

Heat oil in a large skillet over medium high heat.  Pound cutlets with a meat tenderizer to flatten them.  Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with breadcrumbs.  Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).  Remove the meat from the skillet and drain on paper towels.  Keep the meat warm in the oven while you make the gravy.  Saute bacon and onions until golden brown.  Add tomato paste and mushrooms, and sauté over a low heat.  Add wine, water and seasonings; let simmer for about 5 minutes.  Stir in the sour cream. Pour over Schnitzel just before serving.

 

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Lemon Linguine with Zesty Tuna

Lemon Linguine with Zesty Tuna

8 oz. linguine

2 T. chopped fresh parsley

2 tsp. grated lemon peel (zest)

1?2 tsp. fresh ground pepper

2 T. Extra Virgin olive oil, divided

1?4 C. chicken broth and 1?4 C. dry white wine

2 T. fresh lemon juice

1 (5-oz.) package Tuna Creations (Star-Kist Flavor Fresh Pouch, Zesty Lemon)

1/4 C. grated Parmesan cheese

 

Cook linguine in a large pot of boiling water until al denté. Drain. Transfer to medium serving bowl and add parsley, lemon peel, pepper and 1 T. oil. Toss to coat.. In a medium-sized nonstick skillet, heat 1 T. olive oil and add tuna. Cook for 1 minute. Add chicken broth, wine, and lemon juice to pan. Cook for an additional 1 or 2 minutes or until mixture is hot. Pour mixture into linguine and toss well. Sprinkle with cheese and serve.

 

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Mâche with Spring Vegetables and Lemon Vinaigrette

Mâche with Spring Vegetables and Lemon Vinaigrette

2 tsp. plus 1/4 C. extra-virgin olive oil

1 red onion (about 8 oz.), peeled and slivered lengthwise

8 oz. small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes)

8 oz. baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots

1 C. shelled fresh peas (from 1 lb. in shell)

2 T. Meyer or regular lemon juice

1 T. plain yogurt

1 tsp. Dijon mustard

Fine sea or regular salt

Fresh-ground black pepper

2 quarts mâche (4 oz.), rinsed and crisped

 

Pour 2 tsp. olive oil into an 8- to 10-inch nonstick frying pan over medium heat; when hot, add onion and stir occasionally until slightly limp, about 8 minutes (onion should be a little crunchy still). Remove from heat and let cool. Meanwhile, in a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until tender-crisp to bite, 4 to 5 minutes. With a strainer or slotted spoon, transfer to a colander; rinse under cold running water until cool. Drain and pour into a large bowl. Add carrots to boiling water and cook until tender-crisp, 5 to 6 minutes. Transfer to colander, rinse until cool, drain, and add to bowl. Add peas to boiling water and cook until barely tender to bite, about 3 minutes. Pour into colander and rinse until cool; drain and add to bowl. In a small bowl, mix lemon juice, yogurt, and mustard until blended. Whisk in remaining 1/4 C. olive oil and salt and pepper to taste. Add mâche to vegetables in bowl. Drizzle lemon vinaigrette over the top and mix gently to coat. Divide mixture among salad plates and garnish equally with sautéed onion.

 

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Mini Spice Cakes

Mini Spice Cakes

1 to 2 bananas, mashed or beaten

1 super moist spice cake mix

1/3 C. Canola oil

1/3 C. water

1/2 C. sour cream

2 large eggs

1 C. coarsely chopped walnuts

Nonstick cooking spray

 

Place bananas in large bowl and mash or beat with electric mixer. Add cake mix, oil, water, sour cream and eggs to the bananas. Beat with electric mixer until blended and smooth. Stir in walnuts. Spray mini loaf pans with nonstick cooking spray. Fill each with 3/4 C. batter. Bake in a preheated 350-degree oven for 40 to 45 minutes.

 

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Normandy Pork

Normandy Pork

3 Golden Delicious apples

1 lemon, juiced

3 T. butter

1-1/2 lbs. pork tenderloin, sliced into 1″ thick medallions

Salt & pepper

2 T. butter, plus 1 T. oil

1 chopped onion

1 shredded or chopped carrot

1 sprig of fresh thyme

1 bay leaf

1-1/2 C. hard cider or apple cider

3 T. apple brandy, cognac, or cider

1-1/2 C. heavy cream or half & half

 

Core and peel apples, reserving the trimmings. Cut into small cubes and sprinkle lemon juice over apples. Melt butter in a nonstick skillet and add apples. Cook over medium heat for about 2 minutes, or until apples are lightly golden. Remove apples from skillet with a slotted spoon. Place in a bowl or on a plate. Trim excess fat from the tenderloin and cut into medallions, 1″ thick. Season to taste with salt and pepper. Heat 2 T. butter and 1 T. oil in a heavy skillet over medium heat. Place medallions in the skillet, seasoned side down, and sprinkle unseasoned side lightly with salt and pepper. Cook for 6 to 8 minutes on each side. Remove medallions to a warm, ovenproof pan, cover lightly, and set in warm oven(preheat oven to 200 degrees and then turn off heat). Add apple trimmings to the same skillet. Cook over medium heat for 1 minute. Add onion, carrots, thyme, and bay leaf. Cook for about 5 minutes. Add hard cider or apple cider, and apple brandy, cognac, apple wine, or apple juice. Stirring occasionally, cook for about 5 minutes, or until reduced in volume by half. Add heavy cream or half & half, reduce heat, and simmer for 8 to 10 minutes. Strain the sauce into a warmed 4-C. measuring C. and discard the solids. Pour the sauce back into the skillet and simmer for 1 to 2 minutes. Add the cooked apples, season to taste, and cook for 2 minutes. Place the medallions in the skillet. Spoon the sauce over them and simmer for 2 to 3 minutes. Garnish with uncooked apples.

 

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Oven Roasted Vegetables

Oven Roasted Vegetables

10 unpeeled tiny new potatoes, quartered
1 C. peeled baby carrots
1 small onion, cut into wedges
1/4 C. Olive Oil
3 T. Lemon Juice

3 cloves Garlic, minced
1 T. minced fresh rosemary or oregano

1 tsp. Salt

1/2 tsp. Pepper

1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices

1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450° oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.

 

Pecan-Coated Roughy

Pecan-Coated Roughy

pecan-coated-roughy-011 egg, lightly beaten

3/4 C. finely chopped pecans

4 (6 oz.) fillets orange roughy

1 T. chopped shallots

2 tsp. butter

1/2 C. white wine

2 tsp. cornstarch

1 C. orange juice

2 tsp. Dijon mustard

 

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 20-25 minutes or until fish flakes easily with a fork.  Meanwhile, in a small saucepan, sauté shallot in butter until tender. Add wine. Bring to a boil; cook for 1-2 minutes or until liquid is reduced by half. In a small bowl, combine the cornstarch, orange juice and mustard until smooth; stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with orange roughy.

 

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Pork Fajitas with Pan Roasted Peppers

Pork Fajitas with Pan Roasted Peppers

fajiota1 1/4 lb. boneless pork loin chops, trimmed

Zest and juice of 1 lime

3 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

4 tsp. plus 1 T. canola oil

3 large bell peppers (mixed colors), seeded and cut into long, 1/2 inch thick strips

1 extra large onion, cut into 1/2 inch slices

2 jalapeno peppers, seeded and cut into thin strips

1 C. loosely packed cilantro leaves, tough stems discarded

12 6 inch flour tortillas, warmed

 

Slice pork into long, 1/2 inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 tsp. oil; toss to coat. Marinate at room temperature 20 minutes (or longer, or overnight, in the fridge). Heat 1 T. oil in a wok (or 12 inch nonstick skillet) over medium high heat. Add bell peppers, onion, and jalapeno; stir fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm. Return wok to medium high heat. Add remaining 2 tsp. oil and the pork; stir fry until meat is seared and just cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.

 

 

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Rae’s Best Soup Ever

Rae’s Best Soup Ever

1/2 C. carrots, sweet onion and celery, diced tiny

4 oz. unsalted butter

1 8-oz. shitake mushrooms

3 T.  lemon infused extra virgin olive Oil

1 can artichoke hearts, drained and quartered

2 C. broccoli florets, cut tiny

1 can chicken broth

1  can cream of chicken soup plus 1/2 can water

1/2 C. dry white wine

1/2 C. heavy cream

2 C. shredded cheddar cheese

Salt and white pepper to taste

 

Brown carrots, celery and onion in butter and olive oil. Add shitake mushrooms and brown until edges of mushrooms caramelize. Add broth, soup, water, wine, artichokes and broccoli and Simmer until vegetables are tender but still crisp. Stir in cream, cheddar cheese and salt and pepper to taste. Add more All Clad Lemon Oil to taste. Simmer until you get the right medley of flavors, about 30 minutes.

 

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Sausage Dressing

Sausage Dressing

2 baguettes (long French bread), stale, cut into 1″ cubes

1 T. Canola oil

1 lb. breakfast sausages

2 C. finely chopped onion

6 ribs celery, peeled, split lengthwise, thinly sliced

2 medium apples, peeled, cored, diced

1/4 C. chopped fresh parsley leaves

1/4 C. chopped fresh sage leaves

4 eggs, slightly beaten

2 C. chicken broth

1 tsp. salt

1 tsp. freshly ground black pepper

6 T. unsalted butter

 

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat.  Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute.  Add the apples and cook for 2 more minutes. If any fat remains, drain. Add bread cubes, parsley, and sage. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and   gently toss. Don’t over mix. Generously butter a 16″ baking pan with 2 T. Spread the dressing mixture in the pan and dot with 4 T. butter. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust.

 

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Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

 

Position a rack in the center of the oven and preheat to 375 degrees F.  Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.  Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.  Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

 

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Spicy Orange Chicken

Spicy Orange Chicken

2 oranges

¼ C. mild-flavored molasses

1 T. soy sauce

2 tsp. cornstarch

¾ C. all-purpose flour

½ tsp. salt

¼ tsp. baking powder

¾ C. water

1pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces

Vegetable oil for frying

1 tsp. chili oil

4 whole dried chili peppers

2 cloves garlic, minced

1-1/2 tsp. finely chopped fresh ginger

Orange and chili flowers for garnish

Hot cooked rice

 

Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.) Juice oranges to measure 1/2 C. juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well. Heat about 3 C. vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.

 

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Stuffed Grape Leaves

Stuffed Grape Leaves

No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.

 

1 C. long-grain white rice, preferably basmati rice

1/4 C. currants

1/4 C. pine nuts, optional

3/4 C. olive oil

2 C. finely chopped yellow onions

1 tsp. salt, plus salt to taste

1 C. finely chopped green onions

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/4 C. chopped fresh mint or dill

3/4 C. hot water

Freshly ground pepper

36 grape leaves preserved in brine, plus grape leaves for lining pan, optional

2 C. boiling water

Fresh lemon juice, plus lemon wedges for serving

 

Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.

In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

 

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Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers

stuffedFor stuffed jalapeños:

3 slices of bacon

6 ounces whipped cream cheese

1/2 cup shredded pepper jack cheese

2 scallions, finely chopped

Juice of 1 lime

2 cloves garlic, finely chopped

Salt, to taste

12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

 

For cilantro sauce:

1 bunch cilantro, rinsed clean

1/2 cup sour cream

Juice of 2 to 3 limes

Salt, to taste

 

Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

 

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